JP4937156B2 - Method for producing oil-in-water emulsion containing milk fat - Google Patents

Description

  The present invention relates to a method for producing a milk fat-containing oil-in-water emulsion.

  Oil-in-water emulsions containing milk fat tend to thicken because of poor emulsion stability. In addition, whipped cream obtained by whipping an oil-in-water emulsion containing milk fat is prone to change in physical properties called a modri (softening) phenomenon and a simari (curing) phenomenon, and is difficult to handle.

Regarding oil-in-water emulsions containing milk fat, there are the following prior literatures.
Patent Document 1 describes a method for producing a low oil cream in which an emulsion (A) containing a SUS triglyceride-rich oil and a lauric oil and a milk fat-containing emulsion (B) are mixed. In the section of means for solving the problem of Patent Document 1, all the raw materials are not emulsified together, but an emulsion of the above specific fat (emulsion (A)) and fresh cream (milk fat-containing emulsion) (B)) are prepared separately and then mixed, that is, each other's oil droplet particles are hardly integrated, so that the whipping property is good, the room temperature resistance is good, the mouth melts well, and the flavor, richness It is described that a low oil cream having a taste that is not inferior to a natural cream can be produced.
Thus, after preparing two emulsion separately, the manufacturing method of patent document 1 of mixing both has the fault that a process is complicated. In the production method described in Patent Document 1, if all raw materials are emulsified in a unified manner, the stability of the obtained emulsion is poor, and the emulsion is thickened. Although this reason is not certain, it is thought that it is because partly hardened oil is used for the emulsion empirically.

Patent Document 2 discloses an oil and fat for oil-in-water emulsions having specific properties. Specifically, the oil-and-fat for oil-in-water emulsions is obtained by transesterifying palm oil and fat and oil consisting of liquid oil and / or lauric oil at a mass ratio of 40:60 to 80:20. It is described in claim 2.
The oil and fat for oil-in-water emulsions described in Patent Document 2 contains a large amount of palm oil in the transesterified oil, and therefore the content of C6-C14 saturated fatty acids having the effect of suppressing the modding phenomenon of whipped cream Is low in the constituent fatty acid composition. Creams whipped with oil-in-water emulsions containing milk fat cause a modding phenomenon after whipping, especially in oil-in-water emulsions containing a high content of milk fat, for oil-in-water emulsions described in Patent Document 2 When fats and oils are used, there is a problem that the driping phenomenon of the whipped cream cannot be sufficiently suppressed because the saturated fatty acid content of C6 to C14 in the oil-in-water emulsion is small.

Patent Document 3 describes an oil / fat composition for whipped cream substantially free of trans fatty acids. The whipped cream oil / fat composition comprises an extremely hardened oil / fat and a liquid oil / fat having a specific composition.
The oil and fat composition for whipped cream described in Patent Document 3 is characterized in that the constituent fatty acid contains a saturated fatty acid having 20 to 24 carbon atoms. Therefore, the cream obtained by whipping the oil and fat composition for whipped cream is irritated. There was a drawback of getting worse.

JP-A-5-328928 JP 2006-254805 A JP 2007-244218 A

Therefore, the objective of this invention is providing the manufacturing method of the oil-in-water emulsion containing milk fat which can emulsify all the raw materials collectively, containing milk fat.
Further, another object of the present invention is that the fat-containing oil-in-water emulsion itself does not thicken easily, and when whipped, the mottle phenomenon, the simmering phenomenon hardly occur, and the milk fat-containing water becomes a whipped cream with a good mouthfeel. It is to provide an oil-type emulsion.

  As a result of various studies to achieve the above object, the present inventors have used a specific fat and oil without using a partially hardened oil, a saturated fatty acid having 16 to 18 carbon atoms (hereinafter simply referred to as C) and C6. It discovered that the said problem was solvable by emulsifying the oil phase which made the mass ratio with -14 saturated fatty acid the specific range, and an aqueous phase, and completed this invention.

  That is, in the constituent fatty acid composition, the content of C16-C18 saturated fatty acid is 30-80% by mass and the content of C6-C14 saturated fatty acid is 10% by mass or less. Fats and oils B having a content of saturated fatty acids of C6 to C14 of 50% by mass or more are mixed, and in the constituent fatty acid composition, the mass ratio of saturated fatty acids of C16 to C18 and saturated fatty acids of C6 to C14 is 40. A method for producing an oil-in-water emulsion containing milk fat comprising preparing an oil phase having a trans-fatty acid of less than 5% by mass and emulsifying the oil phase and the aqueous phase is provided. It is.

  According to the method for producing a milk fat-containing oil-in-water emulsion of the present invention, a milk fat-containing oil-in-water emulsion can be obtained by emulsifying all raw materials together while containing milk fat. Moreover, the milk fat containing oil-in-water emulsion obtained by the manufacturing method of this invention is hard to thicken by an impact or a temperature change. Furthermore, the cream obtained by whipping the milk fat-containing oil-in-water emulsion obtained by the production method of the present invention is less likely to cause a modding phenomenon or a scumming phenomenon, and has a good mouthfeel.

The manufacturing method of the milk fat containing oil-in-water emulsion of this invention is demonstrated in detail based on preferable embodiment.
First, in the production method of the present invention, in the constituent fatty acid composition, the content of C16 to C18 saturated fatty acid is 30 to 80% by mass and the content of C6 to C14 saturated fatty acid is 10% by mass or less. In the fatty acid composition, fats and oils B having a C6-C14 saturated fatty acid content of 50% by mass or more and milk fat are mixed, and if necessary, other raw materials are mixed to prepare an oil phase. At this time, in the constituent fatty acid composition, the oil phase has a mass ratio of the C16-18 saturated fatty acid to the C6-14 saturated fatty acid (the former: the latter) of 40-60: 60-40, and the trans fatty acid is Prepare to be less than 5% by mass.
On the other hand, an aqueous phase is prepared by adding other raw materials to water as required.

Next, the oil phase and the aqueous phase are mixed and emulsified.
In the production method of the present invention, the mass ratio of the aqueous phase to the oil phase (the former: the latter) is preferably 80 to 40:20 to 60, more preferably 70 to 50:30 to 50, and most preferably 65. ~ 55: 35-45.

  In the emulsification, first, a preliminary emulsion is prepared, and then it may be homogenized in a pressure range of 0 to 100 MPa by a homogenizer such as a valve homogenizer, a homomixer, or a colloid mill, if necessary. If necessary, UHT / HTST / pasteurization, batch type, retort, microwave using direct heating type such as injection type, infusion type, or indirect heating type such as plate type, tubular type, scraping type, etc. Heat sterilization such as heating or heat sterilization treatment may be performed, or heating may be performed by cooking such as an open flame. Moreover, you may homogenize again as needed after a heating. Moreover, you may perform cooling operation, such as rapid cooling and slow cooling, as needed.

Hereinafter, the raw materials used in the production method of the present invention will be described in more detail.
In the production method of the present invention, the content of the C16-C18 saturated fatty acid in the constituent fatty acid composition is 30-80% by mass, preferably 35-70% by mass, more preferably 35-65% by mass, and the constituent fatty acid composition. In C., the fats and oils A which are C6-C14 saturated fatty acid are 10 mass% or less, Preferably it is 5 mass%, More preferably, it is 2 mass% or less. In the constituent fatty acid composition of the fat A, the smaller the C6-C14 saturated fatty acid, the better.

If the oil A is not used in the production method of the present invention, a sima phenomenon occurs in which the cream whipped with the oil containing oil-in-water emulsion containing milk fat is cured.
When the content of the saturated fatty acid of C16 to C18 is less than 30% by mass in the constituent fatty acid composition of the fat A, the cream whipped of the fat-containing oil-in-water emulsion is cured and the heat resistance is inferior. If it becomes a physical property and more than 80 mass%, the mouthfeel of the cream which whipped the milk fat containing oil-in-water emulsion will worsen.
When the content of the C6-C14 saturated fatty acid is more than 10% by mass in the constituent fatty acid composition of the fat A, a sizzling phenomenon occurs in which the whipped cream is cured.

  Examples of the fats and oils A include (1) one or two or more types of fats and oils selected from palm fractionated oils such as palm oil, palm olein, palm stearin, palm super olein, and palm mid-melting fraction, 2) Selected from transesterified oils obtained by transesterification of one or more oils selected from among palm oils such as palm oil, palm olein, palm stearin, palm super olein, and palm mid-melting fraction (3) Corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, linseed oil, beef fat, milk fat, pork fat, cocoa butter, Extremely hardened oil of one or more selected from shea fat, mango kernel oil, monkey fat, iripe fat, fish oil, whale oil, corn oil, olive oil, cottonseed oil, soybean oil, nata 1 type selected from transesterified oils obtained by transesterification of one or more types of oils selected from among oil, high oleic rapeseed oil, safflower oil, sunflower oil, linseed oil and rice oil 2 or more kinds of oils and fats, (4) Palm oil, palm olein, palm stearin, palm super olein, palm fractionated oil such as palm mid-melting fraction, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower One or more oils selected from oil, safflower oil, linseed oil, beef tallow, milk fat, pork fat, cacao butter, shea fat, mango kernel oil, monkey fat, iripe fat, fish oil, whale oil Transesterified extremely hardened oil and one or more oils and fats selected from palm oil, palm olein, palm stearin, palm super olein, and fractionated palm oil such as palm mid-melting fraction 1 or 2 or more types of fats and oils selected from the transesterified oils, and 1 or 2 selected from the fractionated oils obtained by separating the oils and fats of (1) to (4) The oil and fat of a seed or more can also be mentioned. In addition, said transesterification can be performed with an enzyme or a chemical catalyst, and either transesterification with position specificity or random transesterification may be sufficient.

  In the production method of the present invention, as the oil A, one or more selected from the oils (1) to (4) and the fractionated oil obtained by separating the oils (1) to (4). Oils and fats can be used. As the oil A, it is preferable to use a random transesterified oil of palm super olein.

  In the production method of the present invention, the content of the fat A in the oil-in-water emulsion containing milk fat is preferably 0.1 to 70% by mass, more preferably 2 to 75% by mass, most preferably in the oil phase. 3 to 60% by mass. If the content of the fat A in the oil phase is less than 0.1% by mass, the oil-in-water emulsion containing milk fat tends to thicken over time, and if it exceeds 70% by mass, the oil-in-water oil containing milk fat Cream with whipped mold emulsion tends to be a cream without waist.

In the manufacturing method of this invention, the fats and oils B which contain a C6-C14 saturated fatty acid 50 mass% or more in a constituent fatty acid composition, Preferably it is 60 mass% or more, More preferably, it is 70 mass% or more are used. In the constituent fatty acid composition of the fat and oil B, the more saturated fatty acids of C6 to C14, the better.
If the fats and oils B are not used in the production method of the present invention, a modding phenomenon in which the cream obtained by whipping milk fat-containing oil-in-water emulsions softens easily occurs.
When the content of the C6-C14 saturated fatty acid is less than 50% by mass in the constituent fatty acid composition of the fat B, the effect of suppressing the modding phenomenon of the cream whipped with the fat-containing oil-in-water emulsion cannot be obtained.

  In the constituent fatty acid composition, the fat and oil B preferably has a C16 to C18 saturated fatty acid content of 40% by mass or less, more preferably 35% by mass or less, and most preferably 25% by mass or less. In the constituent fatty acid composition of the fats and oils B, the smaller the number of C16 to C18 saturated fatty acids, the better.

  Examples of the fats and oils B include: (5) fractionated oil such as palm kernel oil, coconut oil, palm kernel soft part oil, palm kernel hard part oil, fractionated oil such as palm soft part oil, palm hard part oil, and palm kernel oil. One or two or more oils and fats selected from among extremely hardened oils and extremely hardened oils of palm oil, (6) fractionated oils such as palm kernel oil, palm oil, palm kernel soft part oil, palm kernel hard part oil, Among transesterified oils obtained by transesterifying one or more oils selected from fractionated oils such as palm soft part oil, palm hard part oil, extremely hardened oil of palm kernel oil, and extremely hardened oil of palm oil 1 or 2 or more oils and fats selected from: (7) Separation oil such as palm kernel oil, palm oil, palm kernel soft part oil, palm kernel hard part oil, etc., fractionated oil such as palm soft part oil, palm hard part oil, etc. , One or more oils selected from among the extremely hardened oil of palm kernel oil and the extremely hardened oil of palm oil, corn oil, olive oil Bulb oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, flaxseed oil, beef tallow, milk fat, pork fat, cacao butter, shea fat, mango kernel oil, monkey fat, iripe fat, fish oil, whale oil 1 type or 2 or more types of fats and oils selected from the transesterified oil obtained by transesterifying 1 type or 2 or more types of fats and oils selected from the above can be mentioned, and (5) to (7) The 1 type, or 2 or more types of fats and oils chosen from the fractionation oil which fractionated these fats and oils can also be mentioned. In addition, said transesterification can be performed with an enzyme or a chemical catalyst, and either transesterification with position specificity or random transesterification may be sufficient.

  In the production method of the present invention, as the oil and fat B, one or more selected from the oils and fats of the above (5) to (7) and the fractionated oil obtained by fractionating the oils and fats of (5) to (7). Oils and fats can be used. As said fats and oils (B), it is preferable to use either palm kernel hard part oil and the random transesterified oil of palm kernel oil and palm extremely hardened oil, or it is preferable to use both together, More preferably, palm kernel hard Use part oil.

  In the production method of the present invention, the content of the oil and fat B is preferably 10 to 90% by mass, more preferably 14 to 80% by mass, and most preferably 18 to 70% by mass in the oil phase. When the content of the oil B in the oil phase is less than 10% by mass, the heat resistance of the cream whipped with the oil-in-water emulsion containing milk fat tends to be weak, and when it exceeds 90% by mass, the oil in water containing milk fat Cream with whipped mold emulsion is sloppy, and it is easy to damage artificial nature.

  Milk fat is used in the production method of the present invention. Any source of milk fat may be used in the present invention. If milk fat is not used in the present invention, the milk flavor becomes poor.

  In the manufacturing method of this invention, content of the said milk fat is preferably 10-86 mass% in an oil phase, More preferably, it is 15-65 mass%, Most preferably, it is 20-60 mass%. When the content of milk fat in the oil phase is less than 10% by mass, it becomes difficult to feel the milk flavor of the whipped cream. When the content is more than 86% by mass, it becomes difficult to whipped due to insufficient crystal amount, Narrowing or whipping cream may lose luster.

In the manufacturing method of this invention, you may use the fats and oils C whose content of a C18-C20 unsaturated fatty acid is 70-100 mass% further in a constituent fatty acid composition. When the fat C is used in the production method of the present invention, the stability of the cream whipped with the milk fat-containing oil-in-water emulsion can be further improved, and the thickening phenomenon of the emulsion can be further suppressed.
It is desirable that the oil C contains a C18-C20 unsaturated fatty acid in the constituent fatty acid composition, more preferably 80% by mass or more, and most preferably 90% by mass or more.

  Examples of the oil C include (8) one or more oils selected from soybean oil, rapeseed oil, rice oil, cottonseed oil, corn oil, safflower oil, sunflower oil, peanut oil, sesame oil, (9) Transesterified oil obtained by transesterifying one or more oils selected from soybean oil, rapeseed oil, rice oil, cottonseed oil, corn oil, safflower oil, sunflower oil, peanut oil and sesame oil 1 or 2 or more oils and fats selected from (10) Palm oil, palm olein, palm stearin, palm super olein, palm fractionated oil such as palm mid-melting fraction, corn oil, olive oil, cottonseed oil, soybean oil, Selected from rapeseed oil, rice oil, sunflower oil, safflower oil, flaxseed oil, beef tallow, milk fat, pork fat, cacao butter, shea fat, mango kernel oil, monkey fat, iripe fat, fish oil, whale oil 1 or 2 or more types of oils selected from seeds or 2 or more types of oils and fats, soybean oil, rapeseed oil, rice oil, cottonseed oil, corn oil, safflower oil, sunflower oil, peanut oil, sesame oil 1 or 2 or more types of fats and oils selected from transesterified oils obtained by transesterifying oils and fats, (11) soybean oil, rapeseed oil, rice oil, cottonseed oil, corn oil, safflower oil, sunflower oil, peanut oil, One or two or more oils and fats selected from sesame oil and one or two oils selected from palm oils such as palm oil, palm olein, palm stearin, palm super olein, and palm mid-melting fraction One or two or more types of fats and oils selected from transesterified oils obtained by transesterifying more than one type of fats and oils can be mentioned, and further, among the fractionated oils obtained by separating the fats and oils of (8) to (11) Was selected Mention may also be made of the species or two or more kinds of fats and oils. In addition, said transesterification can be performed with an enzyme or a chemical catalyst, and either transesterification with position specificity or random transesterification may be sufficient.

  In the production method of the present invention, as the oil C, one or more selected from the oils (8) to (11) and the fractionated oil obtained by fractionating the oils (8) to (11). Oils and fats can be used. It is preferable to use soybean oil and / or rapeseed oil as the oil (C).

  In the production method of the present invention, the content of the fat C is preferably 1 to 40% by mass, more preferably 3 to 30% by mass, and most preferably 5 to 20% by mass in the oil phase.

  In the production method of the present invention, the total content of fats and oils in the oil-in-water emulsion containing milk fat is preferably 20 to 50% by mass, more preferably 30 to 48% by mass, and most preferably 35 to 45% by mass. .

  In the production method of the present invention, it is preferable not to use a partially hardened oil containing a trans fatty acid. In the production method of the present invention, the trans fatty acid content in the oil phase is preferably 0 to 5% by mass, more preferably 0 to 4% by mass, and most preferably 0 to 2% by mass.

In the production method of the present invention, in the constituent fatty acid composition in the oil phase, the mass ratio of the C16-18 saturated fatty acid to the C6-14 saturated fatty acid (the former: the latter) is 40-60: 60-40, preferably 42. ~ 58: 58-42, most preferably 44-56: 56-44.
In the production method of the present invention, in the constituent fatty acid composition in the oil phase, the mass ratio of the C16-18 saturated fatty acid and the C6-14 saturated fatty acid is outside the range of 40-60: 60-40, and the C16-18 saturated When the proportion of fatty acid is increased, a mottle phenomenon that softens the whipped cream is likely to occur, and when the proportion of saturated fatty acid of C6-14 is increased, a sima phenomenon that the whipped cream is cured is likely to occur.

In the production method of the present invention, in the constituent fatty acid composition in the oil phase, the mass ratio of the saturated fatty acid to the unsaturated fatty acid (the former: the latter) is preferably 50 to 90:50 to 10, more preferably 55 to 80: It is desirable that it is 45-20, Most preferably, it is 60-75: 40-25.
In the production method of the present invention, in the constituent fatty acid composition in the oil phase, when the mass ratio of the saturated fatty acid and the unsaturated fatty acid is outside the range of 50 to 90:50 to 10 and the ratio of the saturated fatty acid increases, When the oil-type emulsion tends to thicken and the proportion of unsaturated fatty acids increases, the whipping time when whipping the milk fat-containing oil-in-water emulsion tends to be long.

In the production method of the present invention, the content of SUS triglyceride derived from fats and oils other than milk fat in the oil phase is less than 10% by weight, preferably less than 8% by weight, more preferably less than 7% by weight, and most preferably 5% by weight. %.
In the production method of the present invention, if the content of SUS-type triglyceride other than milk fat in the oil phase is 10% by mass or more, the modding phenomenon of cream whipped milk oil-containing oil-in-water emulsion tends to occur, which is not preferable. .
In addition, about the content of SUS type triglyceride of milk fat, since accurate fixed_quantity | quantitative_assay is difficult at this stage, it was set as content of SUS type triglyceride derived from fats and oils other than milk fat here.

In the production method of the present invention, a milk raw material (hereinafter simply referred to as a milk raw material) in which the content of phospholipid in the solid content derived from milk is 2% by mass or more may be used. In the production method of the present invention, by using the milk raw material, a fresh texture like fresh cream can be strongly imparted to the oil-in-water emulsion containing milk fat.
The content of phospholipid in the milk solid content (solid content derived from milk) of the above milk raw material is preferably 3% by mass or more, more preferably 4% by mass or more, and most preferably 5 to 40% by mass.

  In the production method of the present invention, the milk raw material is contained in the milk fat-containing oil-in-water emulsion so as to be preferably 3% by mass or more, more preferably 4% by mass or more, and most preferably 5 to 40% by mass. .

  Further, the above milk raw material is preferably produced from milk such as cow's milk, goat milk, sheep milk, human milk, and particularly preferably produced from milk.

  The milk material may be any milk material as long as the phospholipid content in the milk solids is 2% by mass or more, but as a specific example, cream or butter to butter oil Examples of the aqueous phase component produced during the production of

A method for producing an aqueous phase component produced when producing butter oil from the above cream is, for example, as follows.
First, cream having a fat concentration of 30 to 40% by mass obtained by centrifuging milk is heated by a plate, and the fat concentration of the cream is increased to 70 to 95% by mass by a centrifuge. Subsequently, the emulsification is broken with an emulsification breaker, and the butter oil is obtained by processing again with a centrifuge. The aqueous phase component that can be used in the present invention is generated as a by-product of butter oil in the final centrifugation step.

A method for producing an aqueous phase component produced when producing butter oil from the butter is as follows, for example.
First, butter is melted with a dissolver and heated with a heat exchanger. Butter oil is obtained by separating this with a centrifuge. The aqueous phase component that can be used in the present invention is generated as a by-product of butter oil in the final centrifugation step. As the butter used for producing the butter oil, ordinary ones are used.

  In the production method of the present invention, it is also possible to use a product obtained by further concentrating the above-described milk raw material, a dried product, a frozen product, or the like. Those concentrated with a solvent are preferably not used because of flavor problems.

  Moreover, you may perform a homogenization process for said milk raw material used with the manufacturing method of this invention. The homogenization treatment may be performed once or twice or more. Examples of the homogenizer used for the homogenization treatment include, for example, a kettle type cheese emulsification kettle, a high-speed shear emulsification kettle such as a stefan mixer, a static mixer, an in-line mixer, a bubble homogenizer, a homomixer, a colloid mill, a disper mill, etc. Is mentioned. The homogenization pressure is not particularly limited, but is preferably 0 to 100 MPa. When homogenization is performed using a two-stage homogenizer, for example, the first stage may be performed at a homogenization pressure of 3 to 100 MPa and the second stage of 0 to 5 MPa.

  Furthermore, the above-described milk raw material that can be used in the production method of the present invention may be subjected to UHT heat treatment. The UHT heat treatment conditions are not particularly limited, but the temperature conditions are preferably 120 to 150 ° C., and the treatment time is preferably 1 to 6 seconds.

  In the production method of the present invention, a lysate obtained by lysing part or all of the phospholipid in the milk raw material can also be used. The lysed product may be obtained by lysing the above milk raw material as it is, or may be obtained by lysing after the above milk raw material is concentrated. Further, the obtained lysate may be further subjected to concentration or spray drying treatment. These lysates are included in the phospholipid content in the present invention.

  What is necessary is just to process with phospholipase A in order to lyze the phospholipid in said milk raw material. Phospholipase A is an enzyme having an action of cleaving a bond connecting a glycerol part of a phospholipid molecule and a fatty acid residue and substituting the fatty acid residue with a hydroxyl group. Phospholipase A is divided into phospholipase A1 and phospholipase A2 depending on the site of action, but phospholipase A2 is preferred. In the case of phospholipase A2, the fatty acid residue at position 2 of the glycerol part of the phospholipid molecule is selectively cleaved.

The phospholipid in the milk solid content in the milk raw material used in the production method of the present invention can be quantified by the following method, for example. However, the extraction method and the like are not limited to the following quantitative methods because appropriate methods differ depending on the form of the milk raw material.
First, the milk raw material lipid is extracted using the Folch method. FIG. 1 shows a flow of the Folch method. Next, the extracted lipid solution was decomposed by a wet decomposition method (according to the wet decomposition method described in the Japan Pharmaceutical Association, Sanitary Test Method, Note 2000 2.1 Food Component Test Method), and then the molybdenum blue absorbance method (Japan Pharmaceutical Association). Chapter 2. Hygiene Test Method / Comment 2000 2.1 According to the determination of phosphorus with molybdic acid described in 2.1 Food Composition Test Method), determine the phosphorus content. From the obtained amount of phosphorus, the content (g) of phospholipid in 100 g of milk solid content of the milk raw material is obtained using the following calculation formula.
Phospholipid (g / 100 g) = [phosphorus amount (μg) / (milk raw material−water content of milk raw material (g))] × 25.4 × (0.1 / 1000)

  In addition, the milk raw material used in the production method of the present invention may be a lactic acid fermentation product obtained by inoculating a lactic acid bacterium into the milk raw material. If necessary, an assimilating sugar such as water or lactose is added to the milk raw material. It can be inoculated to give a lactic acid fermented product. In this case, after sterilizing the milk raw material inoculated with lactic acid bacteria to make a lactic acid fermented product, it may be used as a raw material used in the present invention, or may be used as a raw material used in the present invention without sterilization.

  In the production method of the present invention, the water content in the oil-in-water emulsion containing milk fat is preferably 40 to 80% by mass, more preferably 45 to 75% by mass, and most preferably 50 to 70% by mass. In addition, the water here includes water such as milk and liquid sugar in addition to tap water and natural water.

  In the production method of the present invention, if necessary, emulsifiers, stabilizers, proteins other than the above milk raw materials, sugars, whey minerals, cereals, diglycerides, plant sterols, plant sterol esters, salt, rock salt, sea salt, egg products, Taste ingredients such as fruit juice, jam, cacao and cacao products, coffee and coffee products, sorbic acid, potassium sorbate, sodium dehydroacetate, propionic acid, sodium propionate, glycine, shirako protein extract, polylysine, ethanol, etc. Preservatives, flavoring agents, bittering agents, seasonings, and the like, coloring agents, antioxidants, pH adjusting agents, and the like may be blended.

The emulsifier is not particularly limited, but for example, soy lecithin, egg yolk lecithin, soy lysolecithin, egg yolk lysolecithin, glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, Examples include sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetate isobutyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride, etc. . These emulsifiers can be used alone or in combination of two or more.
In the production method of the present invention, the content of the emulsifier is preferably 2% by mass or less, more preferably 1% by mass or less, and most preferably 0.6% by mass or less.

Examples of the stabilizer include phosphate, metaphosphate, polyphosphate, pyrophosphate, organic acid salts (citrate, tartrate, etc.), inorganic salts (carbonate, etc.), guar gum, xanthan gum, tamarind gum, Stabilizers such as carrageenan, alginate, fercellan, locust bean gum, pectin, curdlan, starch, modified starch, crystalline cellulose, gelatin, dextrin, agar, dextran and the like can be mentioned. These stabilizers can be used alone or in combination of two or more. However, it is preferable not to use a calcium sequestering agent. As the calcium sequestering agent here, for example, phosphate, metaphosphate, polyphosphate, pyrophosphate, organic acid salts (citrate, tartrate, etc.), inorganic salts (carbonate, etc.), etc. Is mentioned.
In the production method of the present invention, the content of the stabilizer is preferably 1% by mass or less, more preferably 0.1% by mass or less, and most preferably 0.05% by mass or less.

  Proteins other than the above milk raw materials are not particularly limited, but for example, whey protein, casein protein, other milk proteins, low density lipoprotein, high density lipoprotein, phosvitin, ribetin, phosphoglycoprotein, ovalbumin, conalbumin And egg proteins such as ovomucoid, wheat proteins such as gliadin, glutenin, prolamin and glutelin, and other proteins such as animal and plant proteins. Depending on the purpose, these proteins may be added as one or more proteins, or in the form of a food material containing one or more proteins.

In the production method of the present invention, it is preferable to use milk protein as the protein.
The milk protein may be either whey protein only, casein protein only, or a combination of casein protein and whey protein, but it is preferable to use whey protein and casein protein in combination.

  Examples of the casein protein include αs1-casein, αs2-casein, β-casein, γ-casein, κ-casein, a mixture thereof, or an alkaline casein (caseinate) that is a food material containing these, acid Casein etc. are mentioned, The 1 type (s) or 2 or more types selected from these can be used.

  Examples of the whey protein include lactalbumin, β-lactoglobulin, serum albumin, immunoglobulin, proteose peptone, a mixture thereof, and food materials containing them such as whey protein, whey, whey powder, Examples thereof include lactose whey, delactose whey powder, whey protein concentrate (WPC and / or WPI), and one or more selected from these can be used.

  Examples of food materials containing both the casein protein and the whey protein include raw milk, cow's milk, sweetened condensed milk, sweetened skim milk, sugar-free skim milk, sugar-free skim milk, skim milk, concentrated milk, and non-fat concentrated milk. , Buttermilk, buttermilk powder, total milk protein (TMP), skim milk powder, whole milk powder, milk protein concentrate (MPC), cream, cream cheese, natural cheese, processed cheese, yogurt, lactic acid bacteria beverage, sawarme cream, fermentation Milk etc. are mentioned, The 1 type (s) or 2 or more types chosen from these can be used.

  In the production method of the present invention, the content of the protein in the oil-in-water emulsion containing milk fat is preferably 1 to 10% by mass, more preferably 2 to 8% by mass, and most preferably 2 to 6% by mass. .

The saccharide is not particularly limited, and examples thereof include glucose, fructose, sucrose, maltose, enzymatic saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, oligosaccharide, reducing sugar polydextrose, Examples include sorbitol, reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, stevia, aspartame, etc. . These saccharides can be used alone or in combination of two or more.
In the production method of the present invention, the content of the saccharide is preferably 1% by mass or more, more preferably 3% by mass or more, and most preferably 5 to 40% by mass as a solid content.

  The oil-in-water emulsion containing milk fat obtained by the production method of the present invention is suitably used as a whipped cream as a foamable oil-in-water emulsion, as well as a confectionery material, coffee whitener, ice cream , And bread kneading. The milk fat-containing oil-in-water emulsion of the present invention and fresh cream can be mixed and used as a blend. Moreover, the milk fat containing oil-in-water emulsion obtained by the manufacturing method of this invention can be whipped, and it can also be used on storage distribution conditions of refrigeration, freezing, and normal temperature as a whipped cream.

  EXAMPLES The present invention will be described in more detail below with reference to examples and comparative examples, but the present invention is not limited to these examples.

Example 1
In the constituent fatty acid composition, C16-C18 saturated fatty acid 37.7% by mass, C6-C14 saturated fatty acid 1.4% by mass random transesterified oil of palm super olein 2.3% by mass, in the constituent fatty acid composition Palm super olein 2.3% by mass containing C16-C18 saturated fatty acid 37.7% by mass, C6-C14 saturated fatty acid 1.4% by mass, C16-C18 saturated fatty acid 10.3 10.5% by weight of palm kernel hard oil containing 82.4% by weight of C6-C14 saturated fatty acid, 20% by weight of butter-derived milk fat, 0.01% by weight of xanthan gum, 0.03% by weight of guar gum, Nonfat dry milk 6% by mass, Total milk protein (TMP) 1% by mass, Monoglyceride 0.04% by mass, Glycerin diacetyl tartarite Fatty acid ester 0.1% by weight, lecithin 0.15% by weight, and mixed with 0.15 wt% sorbitan fatty acid ester, and an oil phase. The mass ratio of the C16-18 saturated fatty acid to the C6-14 saturated fatty acid in this oil phase was 47.1: 52.9, and the content of the trans fatty acid was 2.2% by mass. Moreover, content of SUS type | mold triglyceride derived from fats and oils other than milk fat of an oil phase was 2.3 mass%. On the other hand, 57.32% by mass of water and 0.1 part by mass of sucrose fatty acid ester were mixed to obtain an aqueous phase.

The aqueous phase and the oil phase were mixed and emulsified to prepare a preliminary emulsion.
After pre-emulsification, the mixture was homogenized at a pressure of 30 MPa, then sterilized with a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval) at 140 ° C. for 4 seconds, homogenized again at a pressure of 30 MPa, and then cooled to 5 ° C. Thereafter, aging was performed in a refrigerator for 24 hours to obtain a milk fat-containing oil-in-water emulsion according to the present invention.
The milk fat-containing oil-in-water emulsion thus obtained was conditioned at 20 ° C. for 1 hour, and then subjected to an impact by shaking at a rotational speed of 160 min ⁻¹ for 10 minutes, but did not thicken. In addition, after adjusting the temperature of the obtained oil-in-water emulsion containing milk fat at 5 and 15 ° C. for 1 hour, using a Hobart mixer equipped with a whipper, stirring at low speed for 1 minute and then whipping. The modri that the softened cream softens and the sizzling phenomenon that the whipped cream hardens were not seen.

(Example 2)
Random transesterified oil of palm super olein containing 37.7% by weight of C16-C18 saturated fatty acid and 1.4% by weight of C6-C14 saturated fatty acid in the constituent fatty acid composition, C16 in the constituent fatty acid composition -C18 saturated fatty acid 37.7 mass%, C6-C14 saturated fatty acid 1.4 mass% containing 7.5% by weight palm super olein 7.5 mass%, constituting fatty acid composition C16-C18 saturated fatty acid 10.3 mass% %, 8.7% by mass of palm kernel hard oil containing 82.4% by mass of C6-C14 saturated fatty acid, 10% by mass of butter-derived milk fat, 0.01% by mass of xanthan gum, 0.03% by mass of guar gum, defatted 6% by weight of milk powder, 1% by weight of total milk protein (TMP), 0.04% by weight of monoglyceride, glycerin diacetyl tartrate Ester 0.1 wt% lecithin 0.15% by weight, and mixed with 0.15 wt% sorbitan fatty acid ester, and an oil phase. The mass ratio of the C16-18 saturated fatty acid to the C6-14 saturated fatty acid in this oil phase was 54.3: 45.7, and the content of the trans fatty acid was 1.5% by mass. Moreover, content of SUS type | mold triglyceride derived from fats and oils other than the milk fat of an oil phase was 7.9 mass%. On the other hand, 57.52% by mass of water and 0.1 part by mass of sucrose fatty acid ester were mixed to obtain an aqueous phase.

A milk fat-containing oil-in-water emulsion according to the present invention was obtained by the same production method as in Example 1 except that the above oil phase and aqueous phase were used.
The milk fat-containing oil-in-water emulsion thus obtained was conditioned at 20 ° C. for 1 hour, and then subjected to an impact by shaking at a rotational speed of 160 min ⁻¹ for 10 minutes, but did not thicken. In addition, after adjusting the temperature of the obtained oil-in-water emulsion containing milk fat at 5 and 15 ° C. for 1 hour, using a Hobart mixer equipped with a whipper, stirring at low speed for 1 minute and then whipping. The modri that the softened cream softens and the sizzling phenomenon that the whipped cream hardens were not seen.

(Example 3)
In the constituent fatty acid composition, 36.7% by mass of C16-C18 saturated fatty acid, 3.8% by mass of palm super olein containing 1.4% by mass of C6-C14 saturated fatty acid, C16-C18 saturated fatty acid in the constituent fatty acid composition 21.4% by weight, 11.4% by weight of a transesterified oil of palm extremely hardened oil and palm kernel oil containing 50.6% by weight of C6-C14 saturated fatty acid, and C16-C18 saturated fatty acid in the constituent fatty acid composition 3.8% by mass of palm kernel hard oil containing 10.4% by mass of C6 to C14 saturated fatty acid, 16% of butter-derived milk fat, 0.01% by weight of xanthan gum, 0.03% of guar gum Mass%, skim milk powder 6 mass%, total milk protein (TMP) 1 mass%, monoglyceride 0.04 mass%, glycerin diacetyl Stone fatty acid ester 0.1% by weight, lecithin 0.15% by weight, and mixed with 0.15 wt% sorbitan fatty acid ester, and an oil phase. The mass ratio of the C16-18 saturated fatty acid and the C6-14 saturated fatty acid in this oil phase was 50.3: 49.7, and the content of the trans fatty acid was 2.2% by mass. Moreover, content of SUS type | mold triglyceride derived from fats and oils other than milk fat of an oil phase was 3 mass%.
On the other hand, a concentrate of water phase components produced when producing butter oil from 54.72% by mass of water, 2% by mass of lactose, 0.1% by mass of sucrose fatty acid ester and cream (milk solid content 38% by weight, milk The content of phospholipid in the solid content (9.8 wt%) 0.7 mass% was mixed to obtain an aqueous phase.

A milk fat-containing oil-in-water emulsion according to the present invention was obtained by the same production method as in Example 1 except that the above oil phase and aqueous phase were used.
The milk fat-containing oil-in-water emulsion thus obtained was conditioned at 20 ° C. for 1 hour, and then subjected to an impact by shaking at a rotational speed of 160 min ⁻¹ for 10 minutes, but did not thicken. In addition, after adjusting the temperature of the obtained oil-in-water emulsion containing milk fat at 5 and 15 ° C. for 1 hour, using a Hobart mixer equipped with a whipper, stirring at low speed for 1 minute and then whipping. The modri that the softened cream softens and the sizzling phenomenon that the whipped cream hardens were not seen.

Example 4
In the constituent fatty acid composition, C16-C18 saturated fatty acid 37.7% by mass, C6-C14 saturated fatty acid 1.4% by mass, palm super olein random transesterified oil 6.4% by mass, in the constituent fatty acid composition C16 -C18 saturated fatty acid containing 9.8% by mass of C18-C14 saturated fatty acid, C6-C14 saturated fatty acid 82.4% by mass, and C18-C20 unsaturated fatty acid 84 in the constituent fatty acid composition 2.7% by weight of soybean oil containing 0.7% by weight, 16% by weight of butter-derived milk fat, 0.01% by weight of xanthan gum, 0.03% by weight of guar gum, 6% by weight of skim milk powder, 1% by weight of total milk protein (TMP) %, Monoglyceride 0.04% by mass, glycerin diacetyl tartaric acid fatty acid ester 0.1% by mass, lecithin 0.15% by mass, They were mixed 0.15 wt% tail fatty acid ester, and an oil phase. The mass ratio of the C16-18 saturated fatty acid and the C6-14 saturated fatty acid in this oil phase was 48.3: 51.7, and the content of the trans fatty acid was 2.2% by mass. In addition, the content of the SUS triglyceride derived from the vegetable oil of the oil phase was 1.5% by mass. On the other hand, 57.42% by mass of water and 0.1 part by mass of sucrose fatty acid ester were mixed to obtain an aqueous phase.

A milk fat-containing oil-in-water emulsion according to the present invention was obtained by the same production method as in Example 1 except that the above oil phase and aqueous phase were used.
The milk fat-containing oil-in-water emulsion thus obtained was conditioned at 20 ° C. for 1 hour, and then subjected to an impact by shaking at a rotational speed of 160 min ⁻¹ for 10 minutes, but did not thicken. In addition, after adjusting the temperature of the obtained oil-in-water emulsion containing milk fat at 5 and 15 ° C. for 1 hour, using a Hobart mixer equipped with a whipper, stirring at low speed for 1 minute and then whipping. The modri that the softened cream softens and the sizzling phenomenon that the whipped cream hardens were not seen.

(Comparative Example 1)
In the constituent fatty acid composition, 36.7% by mass of C16-C18 saturated fatty acid, 2% by mass of palm super olein containing 1.4% by mass of C6-C14 saturated fatty acid, 10% of C16-C18 saturated fatty acid in the constituent fatty acid composition .3% by mass, 17% by mass of palm kernel hard oil containing 82.4% by mass of C6-C14 saturated fatty acid, 16% by mass of butter-derived milk fat, 0.01% by mass of xanthan gum, 0.03% by mass of guar gum, Nonfat dry milk 6% by weight, total milk protein (TMP) 1% by weight, monoglyceride 0.04% by weight, glycerin diacetyl tartaric acid fatty acid ester 0.1% by weight, lecithin 0.15% by weight, and sorbitan fatty acid ester 0.15% by weight Were mixed to obtain an oil phase. The mass ratio of C16-18 saturated fatty acid to C6-14 saturated fatty acid in this oil phase was 35.4: 64.6, and the content of trans-type fatty acid was 1.8% by mass. Moreover, content of SUS type | mold triglyceride derived from fats and oils other than the milk fat of an oil phase was 1.6 mass%. On the other hand, 57.42% by mass of water and 0.1 part by mass of sucrose fatty acid ester were mixed to obtain an aqueous phase.

A milk fat-containing oil-in-water emulsion was obtained in the same manner as in Example 1 except that the oil phase and the aqueous phase were used.
The milk fat-containing oil-in-water emulsion thus obtained was conditioned at 20 ° C. for 1 hour, and then subjected to an impact by shaking at a rotational speed of 160 min ⁻¹ for 10 minutes, but did not thicken. However, when the obtained oil-in-water emulsion containing milk fat was conditioned at 5 and 15 ° C. for 1 hour, and then whipped using a Hobart mixer equipped with a whipper at low speed for 1 minute, whipped The cream was cured, and the whipped cream was squeezed and cracked.

(Comparative Example 2)
Constituent fatty acid composition: C16-C18 saturated fatty acid 37.7% by mass, C6-C14 saturated fatty acid 1.4% by mass Random transesterified oil 10.5% by mass, constituent fatty acid composition: C16 -C18 saturated fatty acid containing 37.7 mass%, C6-C14 saturated fatty acid containing 1.4 mass% 3.8 mass% palm super olein 3.8 mass%, constituent fatty acid composition C16-C18 saturated fatty acid 10.3 mass% %, Palm kernel hard oil containing 82.4% by mass of C6-C14 saturated fatty acid, 4.8% by mass of milk fat derived from butter, 0.01% by mass of xanthan gum, 0.03% by mass of guar gum, defatted 6% by weight of milk powder, 1% by weight of total milk protein (TMP), 0.04% by weight of monoglyceride, glycerin diacetyltartaric acid Fatty acid ester 0.1% by weight, lecithin 0.15% by weight, and mixed with 0.15 wt% sorbitan fatty acid ester, and an oil phase. The mass ratio of the C16-18 saturated fatty acid and the C6-14 saturated fatty acid in this oil phase was 63.1: 36.9, and the content of the trans fatty acid was 2.2% by mass. Moreover, content of SUS type | mold triglyceride derived from fats and oils other than milk fat of an oil phase was 4.8 mass%. On the other hand, 53.32% by mass of water and 0.1 part by mass of sucrose fatty acid ester were mixed to obtain an aqueous phase.

A milk fat-containing oil-in-water emulsion was obtained in the same manner as in Example 1 except that the oil phase and the aqueous phase were used.
The milk fat-containing oil-in-water emulsion thus obtained was conditioned at 20 ° C. for 1 hour, and then subjected to an impact by shaking at a rotation speed of 160 min ⁻¹ for 10 minutes. The viscosity increased in 3 minutes. In addition, after adjusting the temperature of the obtained oil-in-water emulsion containing milk fat at 5 and 15 ° C. for 1 hour, using a Hobart mixer equipped with a whipper, stirring at low speed for 1 minute and then whipping. The modding phenomenon that softened the cream was seen, and the whipped cream was drenched.

FIG. 1 is a flow of the Folch method for extracting lipids from milk raw materials in quantification of phospholipids in the milk raw materials.

Claims (4)

  Fats and oils A in which the content of C16 to C18 saturated fatty acids is 30 to 80% by mass and the content of C6 to C14 saturated fatty acids is 10% by mass or less in the constituent fatty acid composition, and C6 to C14 saturated fatty acids in the constituent fatty acid composition The fat and oil B whose content is 50% by mass or more and milk fat are mixed, and in the constituent fatty acid composition, the mass ratio of C16 to C18 saturated fatty acid and C6 to C14 saturated fatty acid is 40 to 60:60 to 40 A method for producing a milk fat-containing oil-in-water emulsion comprising preparing an oil phase containing less than 5% by mass of a trans fatty acid and emulsifying the oil phase and the aqueous phase.   The content of the fat and oil A is 0.1 to 70 mass%, the content of the fat and oil B is 10 to 90 mass%, and the content of the milk fat is 10 to 86 mass% in the oil phase. Of producing a milk fat-containing oil-in-water emulsion.   The oil-in-water type containing milk fat according to claim 1 or 2, wherein, in the preparation of the oil phase, the fat and oil C having a C18 to C20 unsaturated fatty acid content of 70 to 100% by mass in the constituent fatty acid composition is mixed. A method for producing an emulsion.   The manufacturing method of the milk fat containing oil-in-water emulsion in any one of Claims 1-3 which does not use partially hardened oil.

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